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Square-Stuffed Pumpkin Cookies

Vegan, gluten-free, soft, rich, and super scrumptious... these Square-Stuffed Pumpkin Cookies are pumpking awesome! See what we did there. Thanks Haley (a.k.a. @hungryhaley) we're totally making these all season long!


Makes 12 cookies 

1/2 cup brown rice flour
1/4 cup almond flour
3/4 tsp xanthan gum
1 tsp. pumpkin pie spice
1 cup pumpkin puree
1/3 cup coconut sugar
1 tsp. vanilla extract
1-2 Chocolate Coated Nuts & Sea Salt Squares or Chocolate Coated Almond Spice Squares
Sea salt, for sprinkling 


  1. Preheat the oven to 375 F and line a baking sheet with parchment paper. 
  2. Combine the dry ingredients in a large mixing bowl and set aside. 
  3. In a smaller bowl, whisk together the wet ingredients (the pumpkin, coconut sugar, and vanilla) and then pour this mixture into the dry. Stir until well incorporated, then set aside. 
  4. Roll portions just smaller than golf balls into your palm, flatten, and place a Square cube in the center. Add another small chunk of cookie dough and gently form the dough around the Square to close it into the cookie. Be sure no chocolate is showing to prevent a messy baking situation. 
  5. Bake for 15-17 minutes, or until golden brown and slightly firm. Remove from oven and allow to cool slightly before serving. Store leftovers in an airtight container or freeze. 
  6. Enjoy! 

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